Ingredients

The following ingredients have 23 Servings
  • 1/2 cup Granulated sugar (~ or another type of dry sweetener. I used beet sugar)
  • 1 cup any non-dairy milk (~ I used soy)
  • 1 banana (mashed)
  • 1 tsp vanilla
  • 1 tsp white vinegar (~ optional substitute of lemon juice for corn-free)
  • 1 cup Gluten-free flour baking blend ( ~ King Arthur Measure For Measure Gluten-Free Flour or Homemade Gluten-Free Flour Blends.)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder (~ corn-free if needed)
  • 1 cup Gluten-free rolled oats
  • 1/2 cup sweetened or unsweetened shredded coconut
  • 1/3 cup chopped walnuts (~ omit for nut-free or less fat)
  • 1 cup dried cranberries or blueberries
  • 1 cup Semi-sweet mini chocolate chips ( ~ I used Enjoy Life Allergy-Friendly Semi-Sweet Mini Chips)

Instruction

  • Preheat oven to 350
  • Prepare a large baking sheet with parchment paper or a silicone liner.
  • In a small mixing bowl add non-dairy milk, banana, vinegar, sugar,and vanilla. Mix well.
  • In a large mixing bowl add flour, oats, baking soda, and baking powder. Mix well.
  • Add wet ingredients to dry ingredients and stir to combine.
  • Stir in coconut, chopped nuts, and cranberries or blueberries.
  • Drop rounded tablespoon-sized scoops of dough to a prepared baking sheet.
  • Bake for 15 minutes. Let cookies sit for 5 minutes before transferring to a wire rack. Cool completely before storing.